Tag: Dough

Molasses Crinkles

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These cookies are a soft and sugary cookie that has good flavor depth thanks to the warm spices and warm molasses. This recipe is a recipe I received from my In-laws, and is one of my husband’s favorite cookies. These cookies not only taste great, but they look great too. These are not your ordinary sugar cookies, but they are a must try, even just once! These are very flat cookies. They come out of the oven puffed up, but as it cools, it will flatten. Give the cookies 7-10 minutes before pulling them off their baking sheet. I also substituted butter for shortening, and the cookies came out the same! This recipe made 31 cookies.

Molasses Crinkles Recipe CardDownload
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What You Will Need

  • 1 Cup Sugar
  • 3/4 Cup Shortening
  • 4 Tbsp Molasses
  • 1 Egg
  • 2 1/4 Cup Flour
  • 2 tsp Baking Soda
  • 1 tsp Ginger
  • 1 tsp Cinnamon
  • 1/2 tsp Ground Cloves

Directions

  1. Heat oven to 350 F. Cream together sugar, shortening, and molasses until light. Add egg, then dry ingredients, then mix together. Form into small balls, dip top of each ball into graduated sugar and place on cookie sheet leaving room to spread.

2. Bake for 10-12 minutes. Cool slightly before removing from pan.

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Pumpkin Bread

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Pumpkin bread is another simple way to use up any extra pumpkin you may still have. I roasted my pumpkins before I blended it into a puree for these pumpkin recipes. This bread has lots of seasonal flavor and is very easy to make. This bread has good moisture, a good bread/cake texture, and is not overly sweet. I was able to make 3 loaves from this recipe, however, I only filled my pans half way, so if you want bigger loaves, just fill your pans a more, but leave about 1/2 an inch for expansion. This bread is also very similar to a zucchini bread, just with pumpkin and with festive spices!

Pumpkin Bread Recipe CardDownload

What You Will Need

  • 4 Cups Pumpkin Puree
  • 4 Eggs
  • 4 Cups Flour
  • 3 Cups Sugar
  • 1 Stick of Butter (1/2 Cup), Melted
  • 1 Cup Oil
  • 3 Tbsp Cinnamon
  • 1 Tbsp Nutmeg
  • 1/2 Tbsp Cloves
  • 2 tsp Baking Soda
  • 1 tsp Baking Powder
  • Standard Bread Pans
  • Non-stick Spray
  • Mixing Bowl

Directions

1. Heat oven to 325 F. Spray bread(s) pan with non-stick spray then coat with flour. In a mixing bowl, creme together sugar and butter. Once combined, begin adding oil and eggs slowly. Add your spices, baking powder, and baking soda, then slowly mix in flour, and finally, mix in your pumpkin and stir until fully combined.

2. Fill bread pans to 1/2 to 3/4 full. Bread will not rise much. Bake bread for 65-70 minutes until tester comes out clean. Remove from pan and let cool to room temperature. Once cooled, eat within a week, or wrap with two layers of cling wrap before freezing.

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Spinach Pasta with Savory Bechamel Sauce

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Adding Spinach to your homemade pasta makes a beautiful pasta, and is a great way to add more veggies to you and your families’ diet. I made this with fresh spinach, boiled it for 4-5 minutes, strained it, squeezed out any additional water, then chopped it before adding it to my pasta ingredients. I did mix the pasta with the bechamel, however in the future I should have just poured the sauce on top. This sauce is very rich and can make the dish soupy. Also, mixing it together covers the beautiful homemade noodles. These spinach noodles do not have a different flavor from other homemade noodles, they just have a different appearance. This recipe makes 6 adult servings of pasta.

Spinach Pasta with Savory Bechamel Sauce Recipe CardDownload

What You Will Need

  • 2 Cups and 4 Tbsp Flour
  • 2 Eggs
  • 1 Cup Boiled Spinach
  • 4 Tbsp Oil
  • 4 Tbsp Butter
  • 1 Onion, Diced
  • 2 Garlic Cloves, Minced
  • 2 Cups Milk
  • 4 oz Sharp Cheddar Cubed
  • 1/2 Cup Shredded Mozzarella
  • Rolling Pin
  • Medium Sauce Pan
  • Large Sauce Pan

Directions

1. In a large mixing bowl, add the first half of flour, eggs, and spinach. Begin to combine, slowly add oil as needed until the pasta comes together. Roll out into a thin layer, sprinkle with flour, roll, then cut to 1/4 inch thick noodles. Straighten out noodles and set aside.

2. Fill large sauce pan with water, place over medium high heat and bring to a boil. Place medium sauce pan over medium heat, add butter, onion, and garlic. Once onions are sweating, add second half of flour, then stir and cook for 2 minutes. Add milk, stir constantly and bring to a boil. Add cheese and stir until cheese melts, remove from heat. Add pasta to large sauce pan of boiling water, boil for 4 minutes. Strain. Plate pasta, then top with cheesy bechamel.

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Homemade Pie Crust

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Pie crust can be bought prepared, but it is also very easy to make it yourself and costs a lot less. This recipe makes a buttery and crisp crust. This crust has structure to hold your fillings inside, but it’s not so hard it’s unpleasant to eat. I am not a person that tends to like pies because usually they are frozen and the crust just tastes awfully dry and floury. That is not the case with this crust. This crust becomes flaky, has a great butter taste, and doesn’t become dry and hard. This recipe is enough for one 9 inch pie pan.

Homemade Pie Crust Recipe CardDownload

What You Will Need

  • 2 Cups of Flour
  • 10 Tbsp Butter, Cold
  • 5-7 Tbsp Cold Water
  • Large food processor or large mixing bowl and 2 knives

Directions

1. In a large food processor or mixing bowl, add the flour and butter. Cut the butter until each piece of butter is cut to the size of a pea or smaller. Add your water slowly, and mix until a dough forms.

2. Turn out dough onto cling wrap. Wrap and place in the fridge for 30 minutes to harden up butter again. Pull out dough, roll to out to fit your pie pan, then bake according to your filling’s instruction, or at 350 F until golden.

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Ground Beef Empanadas

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Empanadas are a great meal and can be made quickly or can be made from scratch. I’ve made empanadas a few times though I’m still not very good at making pretty ones. When I made this recipe, I made homemade pie crust to use as the dough. Though I know some people use pie crust, it was too buttery and a bit hard, so I recommend using biscuit dough instead. I’ve made them before with biscuit dough and I think it’s superior. For filling, it was very easy to make and full of flavor. Finally, I made 13 empanadas before running out of filling, so what I didn’t bake, you can place in the freezer for an hour before transferring to freezer bag. 2 empanadas is enough for an adult if you have sides with it. I served these with homemade mac and cheese and corn.

Ground Beef Empanadas Recipe CardDownload

What You Will Need

  • 1 Can of Biscuits
  • 1/2 lb. Ground beef
  • 1 cup Medium Diced Onion
  • 1/2 Tbsp Chili Powder
  • 1/2 Tbsp Ground Cumin
  • 2 tsp Ground Cayenne Pepper
  • 2 tsp Turmeric
  • 2 Clove Garlic, minced
  • 2 Tbsp Tomato paste
  • Large Frying pan and wooden spoon
  • Baking sheet

Directions

1. Heat your frying pan over medium heat. Add your ground beef, and cook until browned. Add your onion, garlic, spices, tomato paste, and 1/2 cup water. Cook until all liquid is gone, then remove from heat and let cool for 20 minutes.

2. Heat Oven to 400 F. Open your biscuits and separate. Cut your biscuits into thirds. Roll each into a ball, then roll out on a floured surface into a 3 inch circle. Fill the center with about 1 tbsp filling, fold over, then crimp edges closed using a fork. Place on a baking sheet and bake for 30 minutes, turning the sheet half way through.

3. Remove from oven and let cool for 5 minutes before serving.

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